Here's a fun an different use for ham. It's unexpected combined with the manicotti, yet delicious. The creamy cheese sauce makes this casserole perfect for chilly days. I'm always asked for the recipe whenever I serve it. —Dorothy Anderson, Ottawa, Kansas
Ham-Stuffed Manicotti
Ingredients
- 8 manicotti shells
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 3 cups (1 pound) ground fully cooked ham
- 1 can (4 ounces) sliced mushrooms, drained
- 1 cup shredded Swiss cheese, divided
- 3 tablespoons grated Parmesan cheese
- 1/4 to 1/2 cup chopped green pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- Paprika
- Chopped fresh parsley
Directions
- Cook manicotti according to package directions; set aside. Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Remove from the heat. Add the ham, mushrooms, half of Swiss and Parmesan cheeses; set aside.
- In a small saucepan, saute green pepper in butter until tender; stir in flour until combined. Add milk; cook and stir until thickened, 2 minutes. Stir a fourth of the sauce into ham mixture.
- Stuff each shell with about 1/3 cup of filling. Place in a greased 11x7-in. baking dish. Top with remaining sauce; sprinkle with paprika.
- Cover and bake until heated through, 30 minutes. Sprinkle with parsley and remaining Swiss cheese before serving.
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